Vegetable Chowmein

About Vegetable Chowmein

Ingredients

• Noodles, boiled 1 cup
• French beans, cut into small pieces ½ cup
• Medium carrot, peeled and cut into thin small pieces 1
• Bean sprouts 1 cup
• Oil 2 tbsps
• Garlic cloves, finely chopped 3
• Ginger, sliced thinly 1 inch
• Medium onion, cut into fine round slices and halved 1
• Celery, cut into small pieces 2 stalks
• Sugar 1 tsp
• Salt to taste
• Dark soy sauce 1 tbsp
• Light soy sauce 1 tbsp
• Vegetable stock ½ cup
• Fresh coriander leaves, finely chopped 1 tbsp

How to Make Vegetable Chowmein (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add garlic, ginger and onion and saute for 2 minutes on high heat.
2. Add celery, carrot, French beans, sugar and salt and saute for 3-4 minutes.
3. Add light and dark soy sauce, vegetable stock and bean sprouts and mix well.
4. Add noodles on top of the mixture and mix gently leaving the noodles on top.
5. While serving noodles should remain in the bottom while the vegetables and sauce mixture is on top.
6. Serve hot into individual serving bowls.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps